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My sister in Fresno brushed melted bacon fat on her air fryer fries and I have not gone back since
I was at my sister's place in Fresno back in March watching her make dinner and she pulled a small jar of bacon fat out of the fridge. She said her air fryer fries always came out dry and pale, so she started brushing them with a thin coat of the fat before they went in. I tried it at home with 2 tablespoons for a whole batch and the fries came out crisp outside and fluffy inside, way better than the oil spray I had been using. Anyone else save their bacon fat for the air fryer, or is there a better fat for getting that crunch?
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alicecooper2d ago
Bacon fat is the move, no question. I keep a little jar in my fridge too and a light brush on potatoes or even brussels sprouts gives you that crispy edge you just can't get from the spray stuff. Duck fat is the other one worth trying if you ever have some, but bacon fat is cheaper and you get it for free every time you cook bacon.
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